Note:  Many of these recipes are either directly from other sites (credited where I can find them), or are my own modifications on things I found on the web.

Click on the “Browse” button to browse by categories.


Also note, i have some useful kitchen resources at the bottom



Chicken in Garlic-Shallot GravyBy Ken CechuraOriginal here: When I made this, the chicken was so tender, Melissa had to ask if I had cooked the chicken in the instapot (I did not!)
JambalayaBy Ken CechuraI think the word "Jambalaya" is a cajun word for "clean out the fridge." I've made it with multiple kinds of deer meat in place of the Andouille sausage before, and added all kinds of other things. Either way, this is a pretty easy "hard to screw up" dish, as log as you keep it stirring and don't let things stick or burn before simmering the rice at the end.
Cajun Chicken PastaBy Ken Cechuraoriginal recipe here:
Soy-Garlic CremaBy Ken Cechuraa bit of a fusion-type accessory for tacos, burritos and other such meals
Svíčková (Pickled Beef)By Ken CechuraThis one is fun... handed down through the generations, and never REALLY written down. a pinch of this, a dash of that, salt to taste.... so I'm working on documenting it here.
Restaurant Style SteakBy Ken CechuraThe best way to cook steaks and pork chops, for texture and keeping flavor.
Rice PilafBy Ken CechuraOriginal Recipe posted here:
Instant Pot Ham & Bean SoupBy Ken CechuraSimple soup recipe for the instant pot! Original recipe here:
Salted Caramel Butter BarsBy Ken CechuraOriginal Source: another awesome find by Melissa. I'm sure they're terrible if you're diabetic, but they are just freaking awesome!
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Some basic measurement conversions – I will admit, some of my recipes call for 1/4 cup of one thing, then 4 tbsp of another…. i’ll work on that. In the meantime, this will help!

  • 3 teaspoons = 1 tablespoon
  • 1-1/2 teaspoons = 1/2 tablespoon
  • 4 tablespoons = 1/4 cup
  • 8 tablespoons = 1/2 cup
  • 16 tablespoons = 1 cup
  • 1 cup = 1/2 pint
  • 2 cups = 1 pint
  • 4 cups = 1 quart
  • 2 pints = 1 quart
  • 1 cup = 8 fluid ounces
  • 32 ounces = 1 quart
  • 2 quarts = 1/2 gallon
  • 4 quarts = 1 gallon
  • 1 stick of butter = 8 tablespoons = 1/2 cup

FDA Safe Cooking Guidelines – Click the thermometer to open the PDF